Indiana State Sentinel, Volume 28, Number 18, Indianapolis, Marion County, 5 May 1880 — Page 7

THE INDIANA STATE SENTINEL, WEDNESDAY MAY 5, 1880.

N. B. C. AND E. A.

Interestinc: Proceedings of the Association. A Lengthy and Interesting. Discussion on "Cold Storage." The Subject of Oleomargarine Manufacture Handled Without Gloves. A Kcatoer of Essays Real on Different Subjects Electioneer Offlcers. The National Batter, Cheese and Epr. Ascociatlon met at the Board of Trada Hall, on Thursday. The rneetiog was called to order with Vice President Gaoch in the chair. A letter was read by the Secretary, from the Secretary of the Northwestern Dairymen's Association, of Illinois: The Secretary read a dispatch from Francis P. Moulton, President I the International Diiry Association, regretting hts Inability to attend the Convention. The Secretary read tb following letter from Ljfüia J. Caldwell, .ho;n he apoke of aa a lady of wealth end enterprise, end who, by her own exertion?, hai accomplished wondrtra. She is tb-e Secretary andTreas urer of two corporations in Chicago, with a capital of $200,000 each. Chicago, April SN, lsso. Col ael R. M. LHtWr: Dtar 8ir Your letter Inclosing tko card of invuatlon to the National Butter ana Egg AsRTClatloa, tendered by the business wen of ladie u a polls, reached me duly, and, while I thank you lor rnr thoughtful consideration of my welfare aai pleasuie, 1 regret my Inability to be present, aud more especially because I am at present more deeply Interested in the subject f the preservation f eggs than ver before, as the Inclosed card 111 indicate. Ciease present lay compliments to the memOers of lite Association, with tue assurance or my Interest la Its continued sur 8s, anl the hope that another year 1 may fee able to participate la to annual convention, and If held in Chicago tcontribuie somewhat to Its eatertalnmen. Meantime bellcveme Very sincerely LlDCX J. t'ADWELL, The follsvrlng letter was read from Jerome Tarty, solicitor for tbe Philadelphia Produce Exchange on tbe legal aspects of the prose cution agxiinat the manufacture and sale oC oleomargarine. PniLADELPCTA, April 24, 18X0. To the President and Memsr cf the National Convention of Dairy InteretH, Indianapolis: GzirrixiKKN At the reqeest of tbe Commit tee of Ui Philadelphia Produce Exchange, conducting the proeecution-oi dealers inoteomargarlne contrary to id irennsyivatua stat ute or lfs?. which pr limits iu saie as Duller, a submit for your coDslaett Hon the followiug in regard to tri leeal status or the rnanu'ac ture and pale of oleoma r&vrine as butter, under the hut' that tbe Convention will take scon action a tbe importance of the subject de mands, la co doing I a sire To nay inatttw subject Is not only of vart importance to t azricultural and dairy Interests, bat to t oomnxnnlty at large, who-tre deeply in I ere ted In tbe full knowtedze of all the niOhtauors which, compose iajd aocdriuk. I do not Intend to discuss the merlls of oleomargarine and ta.tter. or the mooted question mh to whetkar oleomargarine per ae, used a bnUetr, la or is not injurious to the humau system; that oleomargarine butscr made from the oil of lat-f dead animals ts troi tbe butter which Is made from tbe nil m and cream of the living cow, end known to ttie community underthe nameof butter, no sane man wid undertake to dispute; that the mannfacturersof oleomar-arirK-have been ab e Ue produce and sell lr8,l'tJ,(00 poends par annum coder the nrae and senWance o( butter ii no valid reason vby tbe -dairy Interests of tbe United States should be prostrated and undersold by an arttlie ul pro lun, or the community deceived. Nor 1 there any valid reason why the da ry interests snouic'. cry out against oieo marserine, if aold leomargarlne. if the people choose t prefer It at tbe mine or )wer price than the legitimate produetof the dairy. Tbat7bich tne ciHttiiunity at large aurf the' dairy lnteret have right to protest against is the advantage wDh u ju-crue to the oieemarrirlne runulae:urers by tne deception f tne p-Jnll i- i:ers up n tb consumer lu tbe sale of an artificial subvtane made at less yst, under the na mu f butter, and sold lr thKäme price as batter, to tbe great dama cf the legitimate dairy interests, who have devoted yearn of capital and lc lor to the product, on of the natura) product Known ac bu ter, w.'itau entitles U em by right of pre-ierip-tion totheexclu h userf the uameot bell r as a ppilej solely to the product male mm lue milk, nd crearu of the cow. Kven conceiii:.g the Courts or publ- opinion abou U o eioe tbat'Cleomaisurinei-abeiternd more wholesontw ind mori nutritious article of f)od ihan butter, whlcn en h.aitlly be supposed fiorn the kuoMru cbetnical and microttcoic demoasttu tlons, which, when r mpatdi, show that. vbe bestaomargarlue (even recording to tfrotensor Mo' I'm analyuls, who acted In the Interest of a New Yor mxn aracturln($ compmy) lack Inalaixe percentage tlie essen iia.ir vegetable oils in tne ratio of in oleomargarine tad 9 1!) In butt-r. Hence this Buect bas beer eorapreliesded In the-Mll n w before Congress to prevent tbe adults ratlou of food .nd drink. on the baus oftkerUbt of Couzress to leRi.Ut on lnl-j-Htate rmmerce, and ,precrit"4 tbe character of adi'teraie t aitie ot human fool tnd driuk, because the a. ult ration of these articles strike at the Ufa and vital of the Natten. Kxacu'y why the oleomargarine manufacturers aDd dealers fhoui l opjised to the National alallera'ion act becoming a law, I cm emlrely at a loss to conceive, because tt does not comprehnr.d them or tlreir prolut by liaane; 1. imply requires tkat all articles of human feod aud drlna which Bi-e aduiteralt-d or coru.p4ed ot lfferen t su stanceKvInjurlous to health orpolronous to li te, or mixed witn any scbstance of a JeHj'-oui merclal value, or whVch maybe injurious to the bee Ith of tbe ooitumer, that sueit adulterations when excoitM fro.il oneSiaue Into aoof-her abould l-t dNtlnctly labelled, with a statement of ecl-substtn- ued In the mixture or sdutteratiou, and ih percentkk:eof each Ira other words Chat ea k an Ice of human f9od or drink In tbe m. ciq? of whlcn artificial oceans are employed, tiocld be no I J on Its menu, so tt at the-coDsumeroaay know exactly wbst be eata and drinks. Their opposition can enly be explalx ed on tbe iis lht they knowAoo well that the conitnti ltty roav eventually awke to tbe fact that too much tallow anitearine when .consumed .as butter are prejudicial to health. This whole arJct of adulteration of food, .including ckomargarine, Is well defned In Europe, aad controlled by hi ws imposing Ones, jpenatties IroTisonmuf.. and It behooves The people at Che Unned Mate to awk3 to ilie Importance of the subject ant demand of their preseatatlMe io both Congee and thtf Htate JLew ature. that the sabject shall be fully And freely canvassed and acted upon at as aly a day a Ucobsfstentwttr the exluencles of public business, lhavebeeuln Wasa.ing ten several iito. and after a till and free infetch n?e rf views wltb Hon. Morgan II Ww. tbe Cnairraan of tLe CosMiUtee repot tInrcbe bill, he -ure. methat the bill nk ail tutv fml cot n (teeatlon. and bebopes to hawe anweiitos; fixed f ir it consideration at tie preceut session ofOnress. i ust that so action may ie taken Mr the (.nvrntion m the expresatonof an opinion, or eleci Ion of a Committee which will have tU due weight In bringing tht subject to some detioiie couo'uatn. I sno d be giad to correspond with the represenUtlves of the Convention, or of any organization, whose Inter ets and aims are lden ileal with the Philadelphia Frviuce Kxebance, so far as regsd the legal status ot th question, whether as presented in Congress, In the Coarto, r It tne Htate Legislatures. With great respeej I am yours tro'y, iEHOMk CARTT, Bollcltor foe ths Philadelphia Produce Excnange, 221 Houth Bixta street, Philadelphia. COLO STOSAGC Eernarii were catlei for, upon the effects of cold storage: Mr. Belknap, of Boston f hava bad some exoerlenea In cold storage, having bad a refrigerator ander ray charge for some fl ye years, and hare found that butter bears a temperature cti" toft?3, and if U10 temperature 1 kept

uniform, which may r cone oy taung

proper ere el tne DUiier, sou in eepia tne efr gerator In Rood condition, butter may be kept from June uatil January. I am satUfUd a'so that butter can not be stored In a lelrigerator where It is rnannfae tured, and then moved to some market daring the hot weather, for the reason that the change ot the temperature affects tho quiltty of the but'.er on tbe outside of the package, ho far us butter Is affected by the change ot tem perature, It is Injured, sad when tbe package of buttea loses lw nvor on ar. top and eides, the wh le package takes the character of the poorer p rtlon. So that gen tlemen manufacturing butter want to do one of two tilings they want to send It direct from the manufactory to the market where It is to be sold, aud there let it be stored so long as the luter at of the shipper seems to Indicate, or else retain It In the store bouse or cold storage nntll December, or until the weatber Is so cold that bv moving the butter it will not be sub ject to a change of temperature. l nave experimenteu ou curee, u id na cost me considerable money to find put some things In r mid u cold stora lor chees9. The first year 1 was very snccewui. it so uap nened taat I selected what is called Boston close-made cheese. I kept It about tbe temperature of 5V3 to 60", and it came out In excellent condition and free from thoäe flavors which had been contracted bv exposure to heat, and It really took the preference in my traie to mat wnicn was brought in irom tbe dairy room, it had the advantage of age without baviDg become strong. The next year l tried aainereni ciass of cheese. It was an open, porous cheese . For some reason it dldn t cure. cheese should not be put into cold storage nntll it is pretty well cured. Cheese must be taken when fresh and sweet nu1 put into the ice room, and it will continue to cure slowly until, when you takelt ottUn the fall, it is preferred to any cheese vou can get. Tbe temperature, on tne whole, which is most desirable is Jorty-eignt to ötty two dettrees for butter. Cheese should notbj brought below a temperature of lilty or fiftytwo degrees, because when you bring it below a lower temperature it stops the process of fermentation, and when it stops the process it never seems to stop itself and continues Its fermentation. Mr. Utley, of Boston I thlnK Mr. ueiknap is correct, but I think cbeeie should not go below 60 and butter below 5i My experience is that it keeps as well in a temperature the most natural for butter, and when you move it It stands the weather much better. In cheese when yon get below 0uJ ills below the natural coolness. Mr. Hel snap's temperature would be better if the butter was to be transfdrred to a refrigerator, to be kept at that temperature, or to be cntrisrht up for use. Mr.GlltoroUtfh, of Philadelphia The ideas that we have in Potladelphia of temperature is about KT for cheese la best, aud a lower temperature eveu for butter, it has uot been our habit to keep butler at less than m. , and the preference has been at 6-j'. A colder temperature destroys some of th8 aroma,fiesline..nd flavor of the butter. Mr. Albro, of Chicago "1 don't agree with either of these gentlemen. I think a' is the ben temperature for butter. I have tried It at 4 . 5V and uJ. I bave kept creamery butter at Ä) for ninety days, and 1 would say to keep butter for fi tty or even ninety days, perhaps u would be low enough or t NJo-'y days. In my experience, Is about the turning p tint In ai'.v article of perishable goods. I think cheese would comnieuoe lu at it sixty days; tut cheese, srhen well cured rniI put iu a refrigerator. I have no doubt can be kept for ninety days, ami there will not be any great change, but in the next thirty dayn the cbiiDge Is Fure to taie place It may be, if you could put that beese in a temperature or oixty dt nrves. and keep it thirty days, then reduce the tempera tture to fltty degrees, Men fceep It thirty days raore.theu get it just as sear ireezing wuiiout rr-rr.iiisr aa you can, yon will accomplish your object surer than bv any other way. I have tried butter by Hd eifierleDce at fifty five tlegrees, but 1 have kept butter at thirty s'z for n number of vea?, and 1 must say with a great deal mora protlt, a-u with a ureal deal more satisfaction, to ihe consumer, and to all hsnds concerned, at thtr-ty-alx det?r-es than at uy other temperature. Butt-r, 1 think, keens very well lor ninety or a hundred days at "at out forty-nine; then it begins to go bact. I would as soon keep butter at that temperature from June to Hepttmber as at a higher temperature. Vou tae cheese and put it lon ice house and it will sink in the middle, you take batter that is porous packed loosely, put It In an uce nouse and It will diKh every ttroe. Mr. Kepler I have been in the coli storage bi .simss several yea-.-. I have carried builer, .(Dot-He and eggs, a-ydl find in au;iliortw dry temperature mere is no irouo.e in cairying tntiu with safely and certainty. My experience tor butter is, that the temperature should be fromtortf-eliihttoüf.y two degrees; but, as Mr. Albr says.lt can carried at a lower temperature, and carried well. But our marhets are färterally better In September aud October, or November, at the li test. At that time we can not rely on cold wesü er; l lie temperature then is generally aboutKJ to 75 It is too great a change to take butter out if 3t' and put It In temperature of 7u-'. S find thai is- too2 is tfce best 1 rail purposes; Here is no trouble inarryingit I recor.imend air tight packages m near as possible, tor butter, cheese and eggs The Jess circulation of air they get the etter. Instead of putting dry tatt on It do get bntter ale- tight, I should make a paste of the salt, and the ait remains firm, arx4 keeps the air from eetllng iu. I have carried egs from April t Ieoeni ber and January lu my ice-house in ChiCHgo, and sold them, and they have the reputation of beins the best essln the city, as the commission merchants wilt testify. 1 don't let egs et above i(K-;C.crry them as near iJ4J as possible. Moisture that would spoil an egg would not hurt It utter. You have got to bave a drier temperature for eggs than butter but ter win absorb the molsture. 1 keep cheese In tbe box and do not remove the ectlo board. 1 have carried 2 far two yeirs, made by Mr. Turner, .f Lime Center, wis, and tfcey were shipped to Kurnpe ."examples of t his cheese are oiv exhibition.) wfceu the gentleman from Koaton remarked tDt butter could not be removed without darnaglDg It from one Ice houM to another, h-omitted to speaüc of the refiigorator-car. I think it cm be safely removed at any reason of the year by the use of tbe reft iterator car. Che-se should not be above hfii -tl ve or telow fifty; that is my experience. And toe -cbee should be closeluade and not rorows; the box well trimmed, and the scale boai.t allowed to rema n nntll tne cheese is removed to market. Mr. HiitK, of the Anderson Hefrieerator Car Liu I notice a great .many shippers give direction to ice batter, cheese and eggs, and soma say do not ice hem, and there seems to me to be a great difference of opinion. Eggs, so far as tranporta&on la concerned, can be carried into the caro with saiety at a high temperature, but toy e-z perlet a has been, lor butter and egg, froai lorty-eigbt tofitty -five degrees is the moet mcessful. We have paid but very little mooe; for damage that win not caused by our ov.n carelessness; that would eeern to show something. We have cooling houses in Chicago and at other points, and these cooling houses are keptat a ouitorm temperature of 4V. JUiw. I aree with Mr. Beiknap when he was talking, and I agree with my friend Colouel Albro when ke was ttlklng.and I don't know where I stand, t and i tu nk l shall striae a happy medium tbatwoKld probably fce forty-eight degrees. A mart disked me if I could get him up a cheese car that would -carry cheese without lee. I told him we hadn't got to that point :yet. 1 wa talcing a day or two ago with a transportation wan who used to üave a large canal and lake fcoslcess, wh u-el to run right through lb in Htate, on U.e Wabash Ciujel. He said that tbe beese use t to be carried oa the canal, wlthAtt Ice, and nobody ever heard of ckeese spoil i ok. l.Con'iknow It that was the ease tten why it is now. I suppose there are some freu i lernen Lq the room thatcau remember the cheese of -that day. if they carried tkem that way without ice, why Is tt they caa mot crry tbea now without ke? ltaeems to roe thst shippers eouid siveagreat detkl of money. They lose tea much any way In this transportation bustcerc, and the pro;reof tbe age ha sach that rai roads have got to tnd out that shippers mot be taken care of; ta;ey are my cnen every Uwe; I stand np for tkem; we always have done that against the railroads, though we try de right by both. A man loses kite money and has a claim sometumes it is pab!d. but of en it is not heard ofsgafn. What makes these ralctak es in carrying tüls tufTT It is the cortly handling by this ie business Ve never make any money by transporters of those article, and you i, ever make any mnaey in receiving it. Ice in this section of the eouut ry Is Irom f 1 to a per too, and svbopsys tr it? Why the shipper, cf course. When science will enable us to transport this stuff without the use of to-, and as near nauuvt as possible, then we iall make eome money. I aaw t he application of an old principle In New York only a Mi ort time ago, whlci is bound to be a success, aad will solve publicly, and to the saUfactlon of all concerned, that this dairy product can be carried without ice. The railroads sooner, st aoy time, would rather carry grain than pertahabl staff, but when you get this new procesa 1 am speaking of, which Is already patented, and will soon be Introduced to tbe public, you can carry It afrf at any temperature you may want. Mr. HU-phens. of Cincinnati At tbe time cheese wh tranapartrd by canal boat, it was not put upon tbe market nntll it was from three to four months otd. Now, they are put on the marke tauy time, from twenty to tblrty dsys In hot weatber it Is absolutely necessary to hae thm In refrigeration to carry the tu. Mr, Oouch You are a veteran ia the batter

BUTTER.

and cheese bnslneFs; what is your opinion f the temperature of butter and cheese to keep them? Mr. Hterhens I have been storing every year for the past nine years in the ice houte at Covington; it is one of the finest constructed and best In the country, and he tries to keep It at 66 '. There has been no cheese carried there to amount to anything. I hae made some little experience myself of cheese that were In partially a damaged condition taken in the month of August, but after two trials I concluded 1 did not want to try it any more. They were mostly of hin soft porous made cheese. They would sink and dish in the center an inch and a half or two inches. They were not thoroughly cured, and. would got damp and moist and the rind would decay. I don't think cheese could be carried in cold storage unless you have gool stocK to carry to commence witn, and, properly cr.ral, it would bring better prices itiaalu the months of June or July Mr. llottsford, of Lioulsville. Ky. We have no ice-houses; we had one; It was u failure; we usually carry what stock we want In Cov lngton 100 miles distant. My experience Is pretty much tbe same as Mr. Htephens. I have tried cheese mere in May and Jane; they did not very well, however. My opinion is that butter should be from fort y-oigbt to tifty dearee; If butter is put In cold storax9 i a "line outer, and the salt used is pure, ana the bu ter was quite fresh when put in. It will come out quite well; of course, it will change some lu Its flavor, but it will Im very nice butter for any market for shlx-meut. Mr. BurJsall, of Chicago At the time they were carry in cheese by canal, and it did not spoil was the time ot the year that, peopl wanted strong cr.eese; they did not car tauen lor mild cheese in thus j days, as they do no. To have a mild cheeae, I think it is uecessaty to hold it at a low teniperatur-. lu a dry mosptiere, aud It can be held so sa eiy for a long time for Mr month', or perhaps a year; it has bee said that it has been lie'd for a longer ttiu. Hut I know there is in question about holding a prime cneet-e, put in when properly cured, for six or eight months, and brlugiug It out in a perfect state of preserva t ton, a no in regard to lemeratiireihai it ts utcessar to held butter and cheese, may perbapa depend upon the length oi time you want to hold them and that you desire to put them on the market. When butter Is to be put upon the raarkt In June, July or August, perhaps It ought not be held at as low a temper attire as it it was going to ha put upon the market in Uece nber, because the chtee is greater and It would not stand upas well to brucg out of the vault; but put away butler lu Juue,.)uly or August, to sell in November, December or January, I think a temperature of from thirty-eight to fny Is destrabte, and 1 tbiuk the temperature from 'orty toforty-ce degrees is desirable for cheese Tha'. is tbe experience of a number of parties that have held eneee for ttwi p.-t year. The year before a number of thonsaud boxes of cheese for dißerut turtles, and came out to their sat t faction. 1 tuink the best time to put butter and cheese on the market is ms soon as possible after It is maae, and the only tlae to put it in to cod storage is when the supply exceeds the ovmano.bu1 in a prop erly-con-structed refrigerator building, and there are such in the country, and such buildlDg properly managed. I think there w no ques tion but merchandise can be held and brought out upon tbe market to the sat isfaction of the holder. Mr. Pierce.of Milwaukee My experience for about lour j-ears in mis coiu storage, is in some respects simitar to that of o'.l.er ire u tie men. I can aree wlih Mr. Belknap in regard to the temperature of . butter, providing it expected to fee takeu out in warm wemer and reshlpped, that the temperature snouM uot oe too low perhaps 50 to 5i but if held $mtll cool weatber. sbovkd be taken out aben the temperature is iK .sut)Ject to fluctuations. My ex perlence baa been that butter kept at about ID' to 42 1 has given good sat 'traction, aud when it ha4 been put. in fiesli and good, all right, it willcome out ih same. I i;ave l eard no complaints. I have not. A d rauch experience In keeping cheese, i held cheese last snnimer fpora abjut tae middle of Ju'y to the first of October; the temperature stood about ""to li": it didn't vary much from those points. Tbe prty who pnrcnased it proaouDced it a very floe article of öeee. In regard to egg;. 1 have got but little to 8y. My experience 'has been rather expensive, and I prefer a temperature higher tbau 4-. to Keep from Jnne to October. Mr. Utley called attention to the fact that a temperature of from "öD tou' Is maintained, and be thought that the most natural, Mr Belknap A little additional salt in butter Intended foroid storage wou'd g- far toward bringing it out in good condition. I wou:d add aboet Ü5 per cent. The tub should be covered with moistened salt to a depth of one-third to one-hair an Inch, so mat wDen nry it will form a sort of crust for the protection of he bulbar. Mr. Windsor, or New York The Ire house men iu tt city keep a tmperture in butter rooms of from forty to forty nve degrees. Butter packed and overed with alt so as to form a cruston topof the tub is most desirable. For local trade butter iselortd at from fifty to flityt ve decrees ;for export trade forty to forty-five degrees. Mr. Smith, of New York I think that egzs can be held from two to four months, in cold storage, by one process only that I know of. Use clean old oatc, and pack fresh eeg in a temperature of from tbirty--ix to forty degses. Eggs ought to be worked out within three mouths, and IS sold within two months, so much the better. Holding eggs costs thousands of dollars without any compensating benefit to owners. Mr. Podd, of New York, urged upon shippers to discontinue the practice of tending refrigerator eggs. Mr. Ollbough I ana satisfied that fresh eggs can toe kept, according to Mr. .Smith's plan, for six months. The trouble with Western eggs a that they are not gathered and packed wneaXreah As a result of the discussion, it was re solved that, aa the s?nse of this Convention, a temperature of from forty drgrees to forty -eight degrees is correct for bntter to be held ninety dayr; to be held longer than that, frosa thirty-six degrees to forty degrees. For storing egg any length of time, from thicty-f ight degrees to forty degrees. For tbe8toraee of cheese any length of time, forty-fie degrees to fif cy degrees. AMtJCNTMgXT Of COMMfTTEM. The following Committee wau appointed to nominate officers for the ensuing y tar : New York Washington Winsor. Chicago W. W. Dexter. Philadelphia Ja r.es M. (Jllbougb. Koston John Utly. Louisville D. P. Hperry. Cincinnati rt. J Stevens. Kt. Louis S. F Wetzell. Indianapolis J. It. Hudd. Cedar Ksplds J C Cheacy. Jersey City J. H. Oroht. Mllwaukee-J. W. Pierce. The following on resolutions on oleomargarine, to be presented to Congress, lioston It. A. Newell. New York--Washington Winsor. Indianapolis O.C Htevens. Chicago Andrew Albro. Philadelphia J. J. McDonald. Louisville J K. Potts ord. Cincinnati F. fl Ear.e. Ki. Louis Brader. Mil waukee Pierce. Davenport R. M. Littler. Jersey City Anderson

The Convention then adjourned till 2 o'clock in the afternoon. Afternoon Session. The Secretary read an invitation from Churchman it Jackson to visit Beech Grove Farm of Jersey cattle, at 2 o'clock n. m. to day ; free transportation will be afforded. At this point J. B. Conner read the follow ing essay: THE DAIRY RESOURCES OF IS DIANA. If we turn to what has been accomnllthed in Indiana in the dairy industry, the facta are soon related; for we are yet only at the threshold of our magnificent resources In the produc tlou oi butter and cheese. 11 is conceded on all hands that no grazing is comparable with the blue grass pastures lor the economic production ot the very best butter and cheese Ih this latitude it affords the richest and cheapest food lor Ilm production of meat, butler and cheese, lor about eight months In the yei r. Indiana is the native home of this grass. It is frequently called Kentucky blue-grass, but so fr as is known, not a spear of it ever grew in Kentucky, .'till the seed was carried thera by the citizen soldiers ot Ueneral Harriaon'a army In the tali ofixii. In the eventful carapalKn azainnt, the Indiana, which termi nab d with the battle ot Tippecanoe, the horses ot the little army almost perished for the want of RulxNtence on the march north ward, but when the vicinity of Terre Haute, and the r.glon of the Counties north of it, were reached, In September and October, ltU, Immense tracts of blue grass were found in Its natural and luxuriant state, upon which the famished horses were grazed and fattened. Kix hundred acres of this nutritious grass were found at the mouth of tbe Vermillion River, lu tue Western rrnrt of Ihis Suite. This gras was also lottnd in tbe region of ihe? Tippecanoe batlle-grr.und, and the grazing was trood n November, when the battle was ton ü ht The Kentucky farmers who formed i'iirt of (ieneral liariison's army, when the campaign was over, never having wen ihe grass ts fiire, and deliuhted with l's nutri ive proper, ies, gat tiered seed and cari ied it home with them, to the heart of that State now known as the blue grass region. For a lewyears they found difficulty in growing it, but soon became ubimdsnlly succetslul lu doing tu by sowing ltwlili grain crops, and thus stiad'iij; it from Die hot sun. Our Kentucky neighbor prized it hiehly. and being nu older coran.unlty, realized its advantages sooner for grar-ing purposes, and thus it became famous as "Kentucky blue grass." In this connection the late Colonel Dowllng, of T rri Haute, this Smte, related a story moie true than poetical. He was a great admirer of Henry ('lay, the great Commoner. He visited him at Iiis Aslilaud arm home to see bis fine stock and his splendid blue grass fields. When about returning to his home at Terre Haute, he said to Mr. Clay that he must have a souvenir to bting home, and it must be some seed of the f-tniou "Kentucky blue grajs." Mr. Clay replbd: "Tom don't make a fool of yourself; yon can flod b!us grass in every fence corner of your Coun ty." Professor K T. Brown, of this city, also found this grass growing luxuriantly in the unsettled and uncultivated Miami Reserve in lKld. where he lecured blades of it live feet in lenttth. It is a well settled fart that Indiana Is tbe home of tbis Brass, and what is m re. the very heart of it. The blue ras reIon of the Wel-of the Union, it may betatd is a strlpof country be Ktnnint; in Kastern Ohio and extending wesZiOtmlleR. It laa narrow strip in Ohio until it rea' h's well toward the Western border of that State, when it widens, and noMhof the Ohio River tt attains its greatest breadthsome eighty mirt- about tbe center of Indi ana. From this point It Kent'v diminishes in width till it almost cesses near tbe center of Illinois. There are small tracts here and there outside of this nelt, but It 1 exceptional. This State has many thousands more acres of natural blue grass land than any other iu the Union. Of the soli naturally adapted to it growth, we have within the Htste about 1. ut) square miles, or uear 10,000.0UJ of acres. In all this region there is the greatest abundance of pure flowing water, either on the aurfae,or underthe clay subsoil in gravel beneath It, easily brought 'o the surfte by means o'. the Wind engine. These lo.OU'.OOO of aiTP3 or land are tü nat u ml homes of the dairies of America. The other gransea and the staple cereals are grown and produced hete in tier ceutage ir acre equal with thatot any state in tbe Union. Intbe Northern sections of the State red top takes the place of blue graas, while in tbe Southern Couutles orchard grass is indigenous to t he soil. Clover arid timothy grow luximlautly in all sections of tbe State. The root crops also flonrlsn bete, but it has been aemonstratea by experience fthat Indian meal Is a more economic winter food here, where sixty bushels of corn cau be produced per acre In Sweden, the home of some of best feeding roots, corn grown here in Indiana Is imported, and at tbe dairies is fed most economically with the root crops. Thesi incomparable natural resources invlte.the dairies, and will command them in' the order of economy. Whether tbe surplus products shall be demanded In the States East, wbete they can not compete. In the mining regions of tbe West, or In the countries of Europa, where there will ever be a demand, all the great highways which penetrate the Nation to the seaboard, cross and lead from Indiana. The great lakes on tbe north, and the river and mountain spurs on the south, have com jieiled I heir location here. So we have not only tbe ratural, but commercial facilities to in vite this gret industry. And it willcome. The Impetus which such nssembUgesan this wi 1 givo it in the matter of details, and a knowledge or our na'ural resources which will easily ie learned by a little observation by those who ai- skilled, will bring about this rt suit. Dr R. T. Brown spoke in answer to the question Why is it That Indiana, With Such Splendid Resources, is Knttrel Deficient in tbe Batter and Cheese Interest?'' saying: When tbe country was settled tbe means of transportation were limited lo the Ohio Rix er on the south and the lakes on the north, and they used to fee4 their coin and bay to bog, oattle aud borses, bat to day led lau a has the best Internal commercial advantages of any State in tbe Union, and that there are but two or three Counties in Indiana that have cot railroad facilities running through them, and the dairying Interest wonld be forced upon them by their natural advantages blue gra s pasture and railroad lacUitles. The Secretary read an invitation extended by tbe State Dairymen's Association and tbe Secretary of the State Baard of Agriculture, Mr. Herron, to meet with tbe State Dairymen's Association, at their rooms of the State Board of A gri culture. OLEOMARGARINE. The Committee on Oleomargarine made tbe following report: Whereas, The manufacture and sale of oleomargarine or buttertne as bntter has affected, and ia seriously affecting the dairy Interests of tne country; therefore be it Resolved, That we, as an association formed fr the purpose of protecting those Interests, do reoonn mend the passage of a National law prohibiting the sale of the sains other than as oleomargarine, we also further recommend tbe imposition of a stamp tax often cents per pound upon it aa a protection to legitimate dairying; and. Resolved, that thU Contention indorse the

OLE D GARINE.

action of tbe National Association of New York, for the prevention of adulteration o' butter, and rxc in menu all interested tbrooghont the country to co-operafe with them in ihelr edorts;o procure the passage of the above mentioned ia s in accordance with the views set for-h in tte circular letter issued by that Association. After tha reading of the resolution. Mr. Win slow said: Wbo will venture then to say that this 'a not truly tbe great National industry of tbe country, or that it is not worthy ot considera tion and protection? it concerns mo'e hearths snd homes than any other in the land. And every pound of leomargarlne fraudulently sold strikes a death blow at an industry which has contributed In a large part to the Nation's prosperity. If, as nasbeen estimated, tbe few manufac turies of oleomargarine at present in existence can make at least 21.UUU packages per week, or 1.243,(100 packages In a year, an amount nearly eqaal to tbe whole receipts of butter at the city of New York during the year of 1879, it requires no great stretch of the imagination to arrive at what the result must te when eneonrsged by success, the traffic increases; or when a few more companies shall bave been started which, with the employment of 5,0o0 common laborers can con ven into counterfeit butter, greae and fat, sufficient in one year to amount to the entire aunual proouct of the United States, or equal in amount to what could lie nroduead from 471.0X1 r quire mi es of farming lanfs 11.000. 1X0 cows and over 2,A00.0C0 farmer skilled In the manufacture of bu'ter. Dairymen, will y u then longer stand idly bv and wltries the inroads aDd encroachments this counterfeit is maklnz upon your Industry without an 'flort to rave it, or will vou aiouse In defen'eof the homes you have built nn, r rrganlzatlon and united act., soenre such measures as will protect them from further pillage?

(Tbe above is a representatio i of oleomargarine under Profess r Pirer.)

BESOIXTI05. The following resolution was adopted: Resolved, That it Is the sense of this Association and tbe duty of all dairymen and shippers and dealers In butter to Inform themselves of the names of parties who are directly or indirectly interested in tbe sale of oleomargsine and cut off all business connection with such parties in the future. DISCUSSING OLEOMARGARINE. Mr. Oilbrough, of Philadelphia It might seem that this resolution was somewhat cf a sweeping nature and somewhat selfish tbat is proposed by the Eastern commission merchants, but we certainly bave great reasons to propoe mob. a resolution s otle'ed. I will give you my reason why we offer such a resolution as you have beard by the ommittee on Oleomargarine. We took steps In regard to this matter ome time aio. At PbllaJeiphia we have moved as bet we oould lu tbe matter against very atrong opposition. We have never taaen the ground that it should Dot. be sold at all In the marke . Hell it tor what it 1. If my neighbor wants poosa grease or tallow, let's not binder him from eating It; but we think tbe mm that Is doing a fair, legitimate trade should not be interfered with in that trade by this man selling this goose greaso for butter; it is put upon our market at a Utile lewprice than tne shippers of the West can afford to bave their butter io'd for: there is not one pound on an average in 00 that Is so 1 for the article it is. It is sold for butter, and comes right, in contact with the butter tbat you ship' from the West. (The above Is a representation of oVmaryeifnc underthe mlcroseopio Investigation of Professor Piper.) Since the invention of oleomargarine there has not been a man able to continue In business any length of time and make an honest living by selling it honestJy for what, it is. It is sild under a den ption. Home of the high officials in our city are engaged intbe manufac uro of it, and those of us who bave reen opposing it, trying to enioroe the lw. bad wealth and the influence of politicians to bntt against The G.and Jnry fjund true bills against every one that was arreted for dealing in the article. Tbe produce men of Philadelphia ral-ed a fund and employed rieucllves. sent them nut, and bad tne offender arrestei and bound ove to Court. We have had to work against mighty influences, but in cooperation we have been snccessfnl, and we shoold unite together the East and West, and North and South and all engage for the good of our country, endeavorlrg to suppress this evil, this traffic which is a hindrance to our Interests and our business. Tons and tons of oleomargarine axe made In our city. Tons or it are brought over from New York to our city; also from Baltimore.

f r HIV !l:l I A I

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It is spread broadcast over the land. Every shipper, from the West to the East, should take ibe stand that whoever sells your butur must Fell it upon its merits, justly and honorably.' Those men are deserving of your trade, and not those men who sell oleomargarine, a d place your bolter along s&le of urease. It hinders your getting a price that you a--n entitled to for an honest article. Those of you who ship your butter to honorable Eastern commission men they will endeavor to get for it all It is worth, and will do their utmost to help you out in a dull market. We cau. by co operating together, pass a National law tbat a ten cent stamp shall be required on each pound of the stuff, and that law undoubtedly enforced. The dairy Interest of this conntrydemanda lt. We need men like those who 6tood by our country one hundred years ago, who went through thick and thin, ana said that we mntt fight lor the perpetuity of tbis great and glorious country . And we are not worthy to be called the sous of those men if we will allow an article like this to be sold allow any adulteration of the food we eat, and allow it to oe put upon the market of our country, and upon the markets of the world a Americau bntter. let us stand by that which la trne to our bent interest, and the good of all with whom we mingle. Applause. The following resolution was offered and adopted : Uewlved, Th at, it Is th1 senss of the Con -- tlon that In pettlement upon butter, tbat fiftypounds should be considered a tub, and lvO pounds a ferkin. Tbe followine query was propounded and answered: "What amount ot loss 19 sustained by tbe farmers of Indiana in sending second and third rate butter to market? In other words, bow much would be gained to

the State if all the bntter were first rate?' the mlcrosoplc Investigation of Tbis was answered by Mr. Steven", of Indianapolis. "At $000,000 annually." The question of dressing and packing poultry in the different cities was then con -sidered. Vice President Budd reported tbat the poultry shipped from Indianapolis went mottly to New lorfc, and was shipped alive, and there were no chickens dressed in this merket Mr. l-.'pler reported tbat the Philadelphia market preferred tbe head and feet of poultry left on and the entrails left in, and, as a matter of course, it should be left to cool off after dressing from twenty to twenty four hours before packing, and ought to be packed in dry straw either in boxes or barrels. We generally sell Wettern poultry at the same figures ai Eist era poultry tbat arrives from tbe clcs-by Counties, except when there is a glut; then we bave to make some concessions in the prico. Mr. Belknap, of Breton, stated that Wettern poultry reached Bcwton in good condition. It was a favorite brand and better than Eastern or Northern poultry, because the West has plenty of corn to feed, and corn makes excellent turkejs. Poultry for the Boston market should be dry picked, with the head and feet taken cfT, the wings clipped, and the entrails drawn and the poultry packed in tierces. The ordinance of the city of Boston makes a man liable for f proeecntion, who offers for sale poultry with the entrails in ana beads on. John K Smith, of New York, stated that the New York City market requires wel fattened poultry, dry picked, with turkeys lightly tcalded. When they come in fresh by express, tf -y fully as well, aa as thLj poultry from" the State, packed in tiercci, iu preferred Whea poultry is packed in m"8ty straw, the poultry is muaty and unsalable. It should be packed in dry wheat straw.with entrails in not drawn and bead and legs on. Mr. Broder, from St. Louis, said the St. Lonis market requires poultry packed in straw, and in barrels. OFFICERS ELECTED. President B. F. Oooch, of Chicago. Secretary and Treasurer Colonel R. M. Littler. Vice Presidents John A. Rml'n, New York; W. W. Thompson, Pennsylvania; J. C Fry, Massachusetts; Edward Thomas, Ohio; J. E. Wetzel, Missouri; J. L Bottaiord, Kentucky; J. R. Budd. Indiana: Jonn Stewart, Iowar L F. Dodd, New Jersev; K. A Parsons, Maine; Andrew Albroe, Illinois; A. J. W. Pierce, Wisconsin: O. 8. Bliss, Vermont; Andrew Palmer, Minnesota; A. McPhercon, Michigan; A E SmaH. Nebraska; J. B. Wooster, California: J. L. Murphy, Tennessee; Henry Hchrlvet, Maryland; Mr. Beet, Colorado: J. R. Rule. Virginia, and M. J. Owens, District of ooiunibia. The following es ay was submitted by G. P. Lord, Major ot E gin. 111.: THE MILK FR0DVCIKG IJtDrSTBT Or THE t SITED STATES. In order to an lntriiuent understanding of tola lodo'try we should know the amount of capital Invested; tha industrial value of this branch of agriculture; the value ot the milk annually produced; ihe value oMhemilkss an article ot livvi; the u-e o' th mt'k prodncrd annnally ; the loss of the valuable const linen ts of milk in the manufacture of butter and cheese; the dancer to this industry from the frauds now prac'iced ot sei tng the products of the slanghter-honse as ba'ter. It 4s proper to state that w eatl mate tbat there are now IS.O'fl.oou of milch cows In the United Hi at es; that it will require the care and labor of one man lor every twenty cows, and Ihe labor of one span rf horses for every thirty cows, and for the support ot the stock the average product of four acres f land to each milch c w. ; This being true. It will require the annual Continued on Fifth Page.